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Aged Pu-erh tea is created by secondary-oxidation and post-fermentation tea. This type of Pu-erh tea is referred to as ripened, or cooked, Pu-erh, which has a rich, mellow and earthy flavor. Unlike many other teas which should be consumed shortly after production, such as green and white teas, Pu-erh tea can either be brewed immediately or it can be stored and aged for many years, much like a fine wine. Most Pu-erh teas are classified by the year they were produced and the region they were grown in, much like many wine vintages. In fact, when it comes to Pu-erh tea, the longer it is stored and aged properly, the more complex the flavor and the more valuable the tea gets. Many aged Pu-erh teas are served in Chinese restaurants after heavy meals, as Pu-erh tea is known for it's ability to break down fat, also making it a great weight loss tea!
The tissue paper wrapped over the cake or brick can help to keep the tea dry and protect it from foreign flavor, but it is very thin and breakable. The tissue paper will wear and tear after long time's storage due to oxidization.You can place the Pu-erh tea in sealed bag or box to keep it from air.
Pu-erh tea gets its name from the region in China where it was first harvested, the city of Pu-erh in the Yunnan Province of China. Pu-erh tea is often classified as being a variety of tea by itself, and is sometimes classified at being a dark tea (dark tea is one of the six classes of tea in China), or as a type of black tea in the United States, although it is actually a variety by itself, such as green tea or white tea. Pu-erh tea is available as a loose leaf tea or in a compressed form such as tea cakes or tea bricks, or our TeaVivre miniature tea cakes.
Pu-erh tea is a wonderful tea for weight loss. It has been known for centuries for its ability to help break down fat in the body, digest fatty foods, increase your metabolism and reduce cholesterol levels in the blood. This tea is also ideal for those who are looking for long term weight loss maintenance when combined with a healthy diet. One scientific study shows that Pu-erh tea also contains polyphones which attack free radicals and toxins in the body, helping to prevent many diseases.
Our high grade Pu-erh tea is produced as it has been historically in the Yunnan Province of China, which has been a mecca for Pu-erh tea of the highest quality for over 800 years. The Yunnan Province is on the edge of Tibet, and has a very high elevation with warm summers producing abundant rainfall which gives these tea trees especially large, plump buds and leaves which are ideal for producing a premium Pu-erh tea.
Pu-erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu-erh is named after the town of Pu-erh in the Yunnan province of China, which was the early trading center for this tea. Pu-erh has also been used as a bartering currency or dowry in parts of China. In Southwest China the famed Cha Ma Gu Dao - “Tea Horse Road” - was built especially to transport Pu-erh tea through the Himalayas to other countries and areas in Tibet.
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You're reviewing: Ripened Aged Pu-erh Mini Tuocha
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This has potential to become my favorite "every day" pu-erh. It falls under "clasical" pu-erh taste, but is not as direct and strong as some other teas I have been drinking. One cake took well 9 or 10 one minute infusions. Great choice as weekend tea.
The tea has a rich, smokey, almost resin-like taste. My liquor was darker than the one showed above in the picture but all in all, very nice puerh tea. I like to use about 4 in my 24 oz teapot and steep it for a relatively shorter period of time for multiple times.
This was my first shou pu-erh I've ever tried and I really enjoyed it. The first steep had strong smoky flavors with a musky leather tones all about. All the way up to the fifth steep it was dark and strong. I like the package size as it's great for gongfu - just plop it in and brew. Throughout the entire steep there was leather, hay, mushrooms, and earth. I can easily see myself buying more of this.
This was one of my first mini tuocha and one of the teas that allowed me to try shou puerh. It isn't the highest quality pu but it is very conveniently packaged and works pretty well in a western style or gongfu. I got mushrooms, hay, and damp earth with this one. Holds up to multiple steeps.
I personally like it, but someone says that has "fish" aroma. Very strong taste, tipical of ripened puerh, maybe less sofisticated than a more value puerh.
Very dark color throughout almost all the steepings. The aroma is very, very earthy. As is the taste at first. About halfway through you really hit some sweet notes. Overall, not a bad tea, but not my favorite either.
Rich but mild leather scent, with the deeper earth-wood undertones coming through in the 2nd steep onwards. Very more-ish and drinkable, with a sweet and slightly malty aftertaste. Quite smooth and gentle - not overpowering - and very nice as a regular, everyday puer. A good quality and inexpensive tea, and I liked the ease of using the mini-tuochas (this is the first time I've bought minis and I was pleasantly surprised by the quality). I get about 5-6 full-bodied steeps out of one piece, brewing in short 30-60 second times in about 150-200ml of 100C water.
I just appreciate how effective and uncomplicated they are, always providing a good cup. The liquor is dark, some kind of purplish brown colour. The scent is reminiscent of damp soil and leather, heavy duty leather that worn saddles are made of. It’s a rich cup, earthy, resinous and woody. It feels thick in the mouth. It has a sweet finish, very smooth, a bit of caramel notes emerge. I can see coffee lovers liking this a lot. It’s a very accessible shou pu’erh, and that doesn’t make it a generic tea with no personality, on the contrary, this is good quality. I keep it around at all time, it’s also a good stomach ache helper.
Aroma: Earthy, wet soil Liquor Color: Deep rusty red Liquor Flavor: Full bodied, earthy, damp, smooth, slight sweetness Notes: Unwrapping these reminded me of little chocolate truffles. I placed one in a small tea pot, did a rinse, and brewed this western style for 3 minutes. Once I opened the tea pot, the leaves were loosened up in a way that reminded me of upturned soil. Even though the flavor didn’t appeal to me too much, I have to say, it was interesting and unique. Sip by sip I was transported to a forest, early in the morning with dew still on the ground. I could smell the earthy dampness, and felt the soil beneath my feet. Mushrooms were spread all over the ground. The air was crisp and refreshing. This tuocha was a very visual experience for me. I’m excited to try others to see if I can really take in the whole experience.
Dark red almost black in color with a woodsy aroma. I taste earth, wood, and leather. This tea was a little too leathery for my taste.
Reply: Hi Carrie, Thank you for your question. Usually our Ripened Aged pu-erh mini tuo cha can be 4-5 times. And yes, you can re-brew it repeatedly in a day. However, I suggest you not re-brew it overnight. And I'm not sure why your doctor warn you not to infuse more than twice, if he mean that you can only drink the tea once a day, then I think you may waste some tea anyway. OR maybe you can brew tea lightly. Ripened pu erh tea is a post-fermented tea, and the caffeine content is relatively low. If you are sensitive to it, you can drink it during the day, not drink it before your bed time. Hope this is helpful to your concern.
Reply: You may just leave it in the water. There is no need to rip or break the mini cake. It will spread out gradually during brewing.
Reply: Almost, there is no difference between them. We recommend that you choose the hot, it is better for your intestines and stomach.
Reply: For the one pu-erh cake(Tuo cha) can be infused 4~5 times.
Reply: Hi Stoo, for Ripened Aged Pu-erh Mini Tuocha, 3.5 ounces include about 20-22 pieces.
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